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Griddled polenta with lemon kale and mushrooms recipe

Griddled polenta with lemon kale and mushrooms recipe

23 ratings

This easy polenta recipe is the ideal vegetarian dinner if you're after fresh, zesty flavour. Griddled polenta makes a great alternative to pasta or potatoes, and means this dish is entirely gluten-free. Pair with citrussy garlic kale and mushrooms and crumble over creamy goat's cheese for extra flavour. See method

Ingredients

  • 1½ tbsp olive oil
  • 3 onions, finely sliced
  • 3 garlic cloves, crushed
  • 180g pack Redmere Farms kale, woody stems discarded
  • 380g pack mushrooms, sliced
  • 500g pack Italfresco ready-made polenta, quartered
  • ½ x 125g pack soft goat’s cheese
  • 1 lemon, zested and juiced

Each serving contains

  • Energy

    1035kj
    247kcal     12%

  • Fat

    10g 14%

  • Saturates

    3g 16%

  • Sugars

    8g 9%

  • Salt

    2.1g 34%

of the reference intake
Carbohydrate 31.6g Protein 9.4g Fibre 3.4g

Method

  1. In a large frying pan, heat ½ tbsp oil over a medium heat. Add the onions and fry for 5 mins until starting to soften. Increase the heat to high and cook for 5 mins more, adding the garlic for the last 1 min.
  2. Add the kale and 100ml water; cook for 2-3 mins until the kale is wilting and bright green. Season, remove from the heat and set aside.
  3. Meanwhile, heat a griddle pan over a high heat. Toss the mushrooms with ½ tbsp oil and griddle for 5 mins each side until crisp and golden. You might need to do this in batches. Stir into the kale and onions, then set aside.
  4. Brush the polenta with the remaining ½ tbsp oil and sear in the griddle pan for 3-4 mins each side until golden and piping hot.
  5. Divide the polenta between 4 plates, add the kale and mushroom mix and crumble over the goat's cheese. Scatter with lemon zest and squeeze over the lemon juice to serve.

Tip: No griddle pan? Cook the mushrooms and polenta in a frying pan instead.

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